Mexican Chicken Bowl with Kumara Chips

Steps

1. oven to 220°C. Line an oven tray with baking paper. Bring a small pot of salted water to the boil.
2. Toss kumara on prepared tray with a drizzle of oil and season with salt. Bake for about 25 minutes, until golden and tender. Turn once during cooking.
3. Heat a drizzle of oil in a large (preferably oven-proof) fry-pan on high heat. Cook chicken mince and garlic, breaking up with a wooden spoon as it cooks, for about 4 minutes, until cooked. Stir through Mexican chicken seasoning and cook for a further 1 minute, until fragrant.
4. While mince is cooking, grate carrots. Add carrots, chilli beans, stock, tomato paste and salt to chicken mixture. Stir to combine and bring to a simmer. Reduce heat to low-medium and leave to simmer for 7-10 minutes, stirring occasionally, until thickened.
5. Prepare the rest of the meal. Grate Parmesan cheese; dice tomatoes 1cm; finely shred lettuce; roughly chop coriander (if using). Cook corn in pot of boiling water for about 1 minute, then drain and refresh under cold water. Combine corn and tomatoes in a small bowl and season with salt and pepper.
6. When Mexican chicken has finished simmering, season to taste with pepper, sprinkle with cheese and place in oven (on rack under kumara) for 3-4 minutes, until cheese has melted.
7. divide Mexican chicken between bowls and top with tomato corn salsa, shredded lettuce and a dollop of sour cream. Garnish with coriander (if using) and serve kumara chips on the side to dunk!